Solved by a verified expert:Module 6
–basic nutrition
1. The use
of chemical fertilizers and pesticides to produce food is sustainable.
Select one:
a. True
b. False
2. Genetically modified organisms
have no known health risks.
Select one:
a. True
b. False
3.When an
author is affiliated with the public sector, the reliability of the information
increases.
Select one:
a. True
b. False
4. A person with the credentials of
R.D. would make a credible author for an article providing nutrition
information.
Select one:
a. True
b. False
5. When the
results of an American scientific study are favorable, the government will form
a dietary recommendation for all Americans to follow.
Select one:
a. True
b. False
6. When an
author of an article on dietary supplements has the credentials of Ph.D., it is
important to know if his/her degree is in the area of nutrition.
Select one:
a. True
b. False
7. When an
author cites published journal articles regarding laboratory, animal, and human
studies as references in his or her article, the overall reliability of the
article decreases.
Select one:
a. True
b. False
8. When the
author of an article on diet aids is affiliated with private industry,
credibility of the information increases.
Select one:
a. True
b. False
9. When
surfing the internet, a Web site ending in .gov implies that the site is
governmental and public domain.
Select one:
a. True
b. False
10.When
reading an article on weight loss, you notice that the author lacks credentials
but interviews and quotes individuals who have the credentials of M.D., Ph.D.,
and R.D. This would increase the overall reliability of the article.
Select one:
a. True
b. False
11. A
celebrity providing a personal testimony about a product or diet provides
evidence that the product is safe and effective.
Select one:
a. True
b. False
12. When
the author of an article on diet aids uses before and after pictures of a
single person as research evidence, credibility of the information increases.
Select one:
a. True
b. False
13. The
term nutritionist has no legal definition; therefore, a nutritionist is
not always a credible person in regards to nutrition information.
Select one:
a. True
b. False
14. The
American Heart Association is a reliable source for nutrition information about
heart disease.
Select one:
a. True
b. False
15. The
reliability of a health-information source is reduced when the individuals on
the editorial board lack the credentials of M.D., Ph.D., M.S., or R.D.
Select one:
a. True
b. False
16. When
information is used to increase health awareness, the reliability is reduced as
compared to information provided to promote the sales of a product.
Select one:
a. True
b. False
17. The
cattle on a farm would represent a population in terms of levels of
organization in a food production system.
Select one:
a. True
b. False
18. In the
nitrogen cycle, excretion, death, and decomposition contribute nitrogen to the
soil, which supports plant growth.
Select one:
a. True
b. False
19.
Hepatitis A is a virus that infects primates.
Select one:
a. True
b. False
20. Which
of the following criteria can be useful in identifying an infection of Giardia
lamblia?
Select one:
a. A stool specimen
b. The appearance of flagellate
trophozoites under the microscope
c. An adhesive disk
d. Binary fission
e. All of the above
21. Which of the following
microorganisms is useful to reestablish a healthy flora in the gastrointestinal
tract after antibiotic use?
Select one:
a. Giardia
b. Lactobacillus
c. Clostridium
d. Bifidobacterium
e. B and D
22. Which of the following processes
is used to kill or minimize microorganisms?
Select one:
a. Dehydration
b. Heat
c. Sugar and salt
d. Irradiation
e. All of the above
23. The FDA is responsible for
labeling a farm-fresh food with the insignia of organic.
Select one:
a. True
b. False
24. Olestra
and sucralose are examples of synthetic food additives.
Select one:
a. True
b. False
25. Food
additives that are on the GRAS list pose no adverse reactions to people when
consumed at levels allowed in the manufacturing processes.
Select one:
a. True
b. False
26. Which
of the following agencies oversees the safety of meat, poultry, and eggs?
Select one:
a. FDA
b. USDA
c. EPA
d. NMF
e. None of these
answers
27. Which of the following agencies
oversees the safety of food additives in the United States?
Select one:
a. FDA
b. USDA
c. EPA
d. NMF
e. None of these
answers
28. Which of the following agencies
monitors foodborne illness in the community?
Select one:
a. FDA
b. USDA
c. EPA
d. NMF
e. None of the above
29. Which of the following agencies
regulates pesticide use in the United States?
Select one:
a. FDA
b. USDA
c. EPA
d. NMF
e. None of these
answers
30. Which of the following agencies
oversees the safety of seafood in the United States?
Select one:
a. FDA
b. USDA
c. EPA
d. NMF
e. None of these
answers
31. Which of the following industries
require substantial research and is tightly regulated by the FDA?
Select one:
a. Food other than
meat, poultry, eggs, and seafood
b. Prescription drugs
c. Dietary
supplements
d. Herbal supplements
e. None of these
answers
32. Which of the following laws
regulates the safety of dietary supplements?
Select one:
a. DSHEA
b. Miller Pesticide Act
c. GRAS list
d. All of the above
e. None of these
answers
33. Which of the following laws
governs the safety of food additives?
Select one:
a. DSHEA
b. Miller Pesticide Act
c. The Delaney
Clause (GRAS list)
d. All of the above
e. None of these
answers
34. The most common microorganisms
that cause food-borne illness divide:
Select one:
a. Occasionally
b. Periodically
c. Rapidly
d. Slowly
e. None of these
answers
35. Which of the following classes of
microorganism is the least likely to cause foodborne illness?
Select one:
a. Bacteria
b. Protozoa
c. Fungi
d. Freshwater algae
e. None of these
answers
36. A common symptom of foodborne
illness is:
Select one:
a. Fluid retention
b. Nausea
c. Heart
palpitations
d. Blurred vision
e. None of these
answers
37. A bacterium that causes foodborne
illness is:
Select one:
a. Hepatitis A
b. Clostridium perfringins
c. Giardia
lamblia
d. Trichinella spiralis
e. None of these
answers
38. A virus that causes foodborne
illness is:
Select one:
a. Hepatitis A
b. Clostridium perfringins
c. Giardia
lamblia
d. Trichinella spiralis
e. None of these
answers
39. A protozoan that causes foodborne
illness is:
Select one:
a. Hepatitis A
b. Clostridium perfringins
c. Giardia
lamblia
d. Trichinella spiralis
e. None of these
answers
40. A parasite that causes foodborne
illness is:
Select one:
a. Hepatitis A
b. Clostridium perfringins
c. Giardia
Lamblia
d. Trichinella spiralis
e. None of these
answers
41. A microorganism that lives in an
anaerobic environment is:
Select one:
a. Clostridium
botulinum
b. Staphylococcus aureus
c. Campylobacter
jejuni
d. Listeriosis
e. None of these answers
42. The best way to prevent
food-borne illness is to:
Select one:
a. Store foods at
room temperature
b. Rinse vegetables before cooking
c. Wash hands before
handling food
d. Say prayers before eating a
meal
e. Salt the food
before serving
43. A food additive that enhances
flavor is:
Select one:
a. Vitamin E
b. Monosodium glutamate
c. Pectin
d. Acetic acid
e. Tartrazine
44. A food additive that prevents
microbial growth is:
Select one:
a. Vitamin E
b. Monosodium glutamate
c. Pectin
d. Acetic acid
e. Tartrazine
45. A food additive that thickens
food is:
Select one:
a. Vitamin E
b. Monosodium glutamate
c. Pectin
d. Acetic acid
e. Tartrazine
46. A food additive that prevents
fats from going rancid is:
Select one:
a. Vitamin E
b. Monosodium glutamate
c. Pectin
d. Acetic acid
e. Tartrazine
47. Which of the following substances
is a fake fat?
Select one:
a. Olestra
b. Carrageenan
c. Aspartame
d. Sorbic acid
e. BHT
48. Which of the following substances
is a stabilizing agent?
Select one:
a. Olestra
b. Carrageenan
c. Aspartame
d. Sorbic acid
e. BHT
49. Which of the following heavy
metals causes liver damage when present at a high level in food?
Select one:
a. Cadmium
b. Lead
c. Mercury
d. A and B
e. A, B, and C
50. Which of the following heavy
metals damages the nervous system when present at a high level in food?
Select one:
a. Cadmium
b. Lead
c. Mercury
d. A and B
e. A, B, and C
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